Preheat the oven to 425°F and generously spray a 9x13-inch baking pan with non-stick spray.
In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, and salt.
2 cups all-purpose flour, 2 Tablespoons granulated sugar, 1 Tablespoon light brown sugar, 1 Tablespoon baking powder, ½ teaspoon salt
Add the milk into a measuring cup with the vinegar and allow it to sit for a few minutes, until it begins to bubble.
1¾ cup whole milk, 1 tablespoon white vinegar
In a separate medium bowl, beat the eggs until frothy. Mix in the vanilla and milk mixture. Then mix in the melted butter.
2 large eggs, 1 teaspoon vanilla extract, 4 Tablespoons salted butter
Pour the egg mixture into the flour mixture and stir until just combined.
Pour the batter into the prepared baking pan.
If you would like to add toppings, use a spatula or knife to mark out the four quarters of the pan (four corners). In one corner section, sprinkle on the blueberries. You can use a toothpick to swirl these into ¼ of the batter if you want the toppings to be baked in but you can also lightly lay them on top so they can be seen after baked.
½ cup blueberries
In another quarter, sprinkle on the chocolate chips and swirl them in.
¼ - ½ cup chocolate chips
In another quarter, lay your strawberry slices, fitting them together like a puzzle piece.
½ cup sliced strawberries
In the last quarter, gently place the banana slices.
½ cup sliced bananas
Bake for 12 minutes then check for doneness. The pancake will slightly brown on top as it bakes, just make sure to cook until done.